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Sunday, September 19, 2010

Kale and Hearty

In the realm of deep-green leafy vegetation, there are hardly any greens I do not love. I steam collards, and top with lemon and butter, salt and pepper, and I'm in heaven. I make thin shreds of beautiful kale into Portuguese kale soup (caldo verde), and genrally loves me some greens. So, I've been reading a lot of blogs that discuss turning kale into crunchy potato-chip like concoctions. After reading quite a few of the recipes out there on the inter-galactic web, I set about washing one of the biggest, most beautiful bunches of kale I have ever seen.

And yes, it did fill an entire half of the sink. Say what you will about Alaska (because if you don't, you KNOW I will), they have the tastiest kale, carrots and potatoes I have ever had. It must be something in the rich, volcanic soil that makes the cold weather crops up here enjoy some added sweetness and size. After a good wash and dry I removed the tough inner ribs of the leaves, and tore them into reasonable chunks. I spread them on baking sheets, and gave them a good rub-down with extra-virgin olive oil. I then sprinkled them with nutritional yeast for a cheesy crunch, sea salt, and red wine vinegar. Here they are, ready for their close-up, and a trip into a 300 degree oven for about 40 minutes.

Into the oven they went, and roasted to a crispity crunch in short order. Here they are after the roast..

The verdict? Well, interesting, to be sure. They do turn a rather unappetizing greenish-brown, and the roasting does not completely take away their bitter nature. In the future, I would add a lot more nutritional yeast, salt and vinegar. I'm glad I saved the rest of the bunch for soup, but as an interesting and healthier option than potato chips, this is not a bad way to go!

What unusual item do you enjoy? Do you find that people judge you for eating it?

I for one eat my favorite skinless and boneless Portuguese sardines with cocktail sauce and whole wheat crackers alone, preferable in front of the television, and with a nice glass of vintage port. Eat well my friends, and prepare for an all-American steak fest, a California special, tri-tip!

Who is Pixie?

Allison is a former actress, singer and dancer. Chef at Buffallo Wild Wings, Master Baker at Brueggers' Bagels, Head Baker at Chesapeake Pub, and personal chef. Please inquire about catering and personal chef services if you live in the greater Nashville area